How to do saffron abalone chicken soup

\”Tibetan saffron is the main condiments of Arab and Indian cooking, or the basic ingredients of thick fish soup and Spanish meat and rice. Salt should not be used too much. When cooked with butter or oil, the temperature should not be too high. Put the saffron to the heat. About 15 minutes in the liquid (liquid required on the recipe), which can make the color of the saffron more well -proportioned. The saffron is also used to color poultry, seafood and fish. The saffron is the basic raw material; the saffron is not only the role of spices, but also can be relieved;